en.Wedoany.com Reported - Galán, a new brand in Argentina's food industry, has recently launched, focusing on industrially produced 80-gram differentiated thick alfajores. The project was co-founded by cousins Nahuel De Sanctis Fava and Manuel Suppa, whose backgrounds complement each other: De Sanctis Fava's family runs Chisap, a company with over 70 years of experience in the food industry, while Suppa's family has accumulated expertise in stadium and event catering.
The entrepreneurial idea originated at an industry trade show, where the partners observed a dual-nozzle machine and realized there was still room for innovation in the local market. The initial plan was to install small equipment on the family's land in Ciudadela, opposite the Chisap factory. However, based on their assessment of the mass consumer market, they recalculated production capacity before operations and ultimately decided to design an industrial plant and acquire the adjacent old shoe factory for office space. Construction of the plant took a year and a half, during which a fraud by a construction company caused delays of over six months, forcing the partners to invest additional funds and effort.
The plant is strategically located in Ciudadela near General Paz Avenue and Rivadavia Avenue, currently employing seven people. Under the guidance of chocolate master Pablo Benítez, the founders conducted in-depth research on the dough, lids, and fillings. To achieve differentiation, the partners adopted a new process on an industrial scale: covering half of the inner side of the dough with white chocolate before applying dulce de leche. This provides greater structural stability in each bite while creating a clear contrast with the dark dough. To this end, the team modified the machines so that one piece of dough is covered while the other remains unchanged.
The commercial strategy focuses on penetrating traditional offline channels, with an emphasis on kiosks and small street-side stores. Production is handled in-house, but distribution logistics are outsourced. The brand has already reached approximately 80 points of sale, including retailers and wholesalers, and is finalizing details to enter two major chain stores. The company has hired pastry professionals to audit standardization criteria and ensure quality.
The goal for the remainder of 2026 is to consolidate the brand and establish its market position before the hot season, with plans to launch marketing campaigns on the Atlantic coast during the summer. The current target is to achieve a stable daily production of 50,000 alfajores in a single shift. The partners are also planning robotic arm automation, plant expansion, and exploring international markets, expressing interest in exporting to Uruguay or the United States, and have already received inquiries about the product's shelf life for shipment to China.
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